This is a great twist on tacos. These Mexican sweet potato boats are recipe oil-free and gluten-free.

You will need:

Measuring spoons

Bowls

Time: 30 minutes

Ingredients:

2 large boiled grilled sweet potatoes

Raw salsa:

1/2 onion finely diced

1 tomato roughly chopped

1 Tablespoon of fresh lemon juice

A crack of pepper and salt

Cooked Salsa:

1 1/2 Tomatoes roughly chopped

1 onion roughly chopped

1 teaspoon of smoked paprika

1 tablespoon of tomato paste

1/2 teaspoon of garlic

2 teaspoons of sweetener of your choice(I used Xylitol)

Fillings:

1/4 cup of sweet corn

1/4 cup of cooked black bean

Fresh coriander

For the recipe for the vegan mozzarella go here

For the vegan cream cheese go here

Directions:

1. Boil or grill your sweet potatoes.

2. Start with your cooked salsa. Sauté the onions on medium heat in a pan with a touch of water. Add the rest of the cooked salsa ingredients and cook until the tomato and onions have softened.

3. Mix together the chopped onions and tomato for the raw salsa and add the lemon juice and salt and pepper.

4. Slice the potatoes in half vertically but not all the way through.

5. Place 1 tablespoon of the following into each potato. 1 Tablespoon of the cooked salsa topped with 1 tablespoon of the corn and 1 tablespoon of the black beans. Top off with the raw salsa and 1 more tablespoon of the cooked salsa.

6. Sprinkle of some fresh coriander and vegan mozzarella cream cheese and enjoy.